World Cancer Day, february-4

World Cancer Day, february-4

A woman next to my house… speaks, “I don’t chew tobacco, I never smoke, and blah-blah-blah, then why this happens to me!

This may be the probable answer to those having such query.

Studies from around the world have suggested that a high consumption of red meat is linked to our an increased risk of colon cancer.  The people who ate the most red meat (about 141gms a day or more) were about a third more likely to develop colon cancer than those who ate the least red meat (less than 28gms a day on average).

The U.S. Study disseminates an important information about the effects of long-term red meat consumption. A high consumption of red and processed meats was linked with a substantial increase in the risk of cancer in the lower colon and rectum. A meta-analysis of 29 studies of meat consumption and colon cancer concluded that a high consumption of red meat and processed meat increases risk of cancer by 28%, and 20% (Harvard Medical School)

Department of Medicine and Vanderbilt-Ingram Cancer Center, Vanderbilt University, shows that red meat, especially well-done red meat, was associated with breast cancer risk, and this association may be modified by Body Mass Index, particularly among postmenopausal women. On the other hand, high consumption of soybean cooking oil was associated with a reduced risk of breast cancer among those who don't use the deep-fried cooking method.

According to Department of Nutrition, Harvard School of Public Health, Boston intakes of red meat and dairy products appear to be related to increased risk of metastatic prostate cancer. In  addition to animal food Scientists say potentially harmful particles are released into the air when oil is heated to the temperatures needed to cook chips or stir-fries. Repeated exposure to these chemicals can increase the chance of diseases such as lung, breast and Gallbladder cancer.

Beside above mentioned fact, excessively deep fried, burnt, and charred food commodity more likely to be  carcinogenic (the Cancer causing agents).

Ashim sigdel is a Student of Food  Science and Technology at Tribhuvan University, Pokhara  Bigyan  Tathe Prabidhi Campus, Pokhara-9, Nayabazar



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